Inventive San Diego Cocktails [with recipe!]

It’s a well-known fact that San Diego is the craft beer capital of the US, but did you know that our cocktail game is equally on point? We’ve got bars and restaurants that are making their own flavored syrups, ginger beer, bitters, shrubs and alcohol infusions. Pairing these handcrafted elements with thoughtful flavor combinations results in some seriously inventive and damn tasty cocktails. Below, I teamed up with Expedia Viewfinder to share a variety of libations from 3 hot bars and restaurants in San Diego plus a recipe for an incredible tequila cocktail.

This Inventive San Diego Cocktails list starts with a series of beautiful beverages from Zymology 21, a laboratory-themed restaurant in the heart of Downtown San Diego. I went to the grand opening of Zymology 21 last year, and I was so impressed with their cocktail program. They present intriguing flavor combinations with a real sense of showmanship. Alcoholic entertainment through modern mixology.

Since opening, Zymology 21 has mastered the art of the shrub, a fermented drinking vinegar. Flavors include carrot, ginger and grapefruit; pear and blackberry; strawberry balsamic; honey, cranberry and apple; and beet and pomegranate. These vibrant, sweet-tart blends are then mixed with an alcohol of choice (tequila pictured here). You can get a flight and try all five!

Zymology 21 is currently working on a new bitters program. All of the little bottles on the back wall (photo below) each contain a different bitter / tincture infusion. I can’t wait to go back and try them out!

The Resurrectionist: Fords Gin, Currant Pimms, Strawberry Shrub, Lime, Cardamom Bitters, Absinthe Strawberries. A local favorite with strong berry notes and a subtle absinthe undertone. The Currant Pimms is made in-house. The strawberry garnish is soaked in absinthe then torched before topping the drink.

Shrub Flight. 5 test tubes + 5 shrubs + 1 liquor = a flight. This is a fun way to experience all the shrubs while achieving a pleasant buzz. Incredible fire and dry ice presentation.

While you’re trying out all of these fun cocktails, be sure to order one of their salad or sandwich boards. Once again, the presentation and flavors are over-the-top delicious. Next up, Sycamore Den.

Located in the hip, eclectic neighborhood of Normal Heights, Sycamore Den is serving up some of the best cocktails around San Diego. In various hues of copper and brown, this 70’s themed bar is fully equipped with wood walls, stone accents, antique fixtures, leather seating, and a shotgun wall in the back. Along with a sizeable list of beer and whiskey, the Sycamore Den is known for their contemporary cocktails. They make many of their syrups in-house, including coconut, celery, ginger-cinnamon, and cinnamon-honey.

Tijuana Slowdance: Blanco Tequila, Blackberry and Pedro’s Pomegranate Soda. On tap. The sweetest drink of the 3, but still very refreshing. An easy drinker.

Peppermint Butler: Fernet Mentha, Creme de Cacao and Cream. Sweet, but not too sweet. A seasonal cocktail with deep notes of fresh mint. This was my favorite.

Polite Provisions doesn’t serve food; however, they are attached to Soda & Swine next door. You can take your drink from Polite Provisions to Soda & Swine through a back entrance, and enjoy amazing cocktails with dinner.

Muddle cucumber and cilantro leaves in a cocktail shaker to release flavor and juice. Add silver tequila, shrub, lemon juice, vermouth, habañero bitters and ice. Cap the cocktail shaker and shake until well-chilled. Strain into a short tumbler filled with ice.

Garnish with a baby carrot, cucumber slice and strip of lemon zest.

Notes

The Zymology 21 team provided me with a very loose recipe for making the Carrot Grapefruit Shrub. This process is best done to taste, so specific ingredient amounts really aren't needed. The finished shrub should have a nice sweet-tart balance with notes of carrot and grapefruit. Here's notes from Louis Chavez, Zymology 21's head mixologist:

Peel equal parts ripe grapefruit and orange, completely removing the pith. Cube or thinly slice all fruit, and place in a large jar or bowl. Coat fruit with sugar and let sit loosely covered for a few days. Check, taste, and stir the fruit each day (bubbles are okay, it means it's fermenting a little). Keep adding a little sugar each day. Next, make the vinegar syrup: equal parts champagne vinegar and sugar. Stir until sugar is dissolved. Add vinegar syrup to the shrub. Stir until all sugar on the fruit is dissolved. If sugar remains, add a touch of vinegar until it is liquid. Juice an equal amount of carrots, then stir in the fruit-vinegar mixture. Pour the shrub through a fine strainer, pressing on the solids to extract as much liquid as possible. Taste and bottle. Adjust the flavor by adding more sugar, vinegar, or freshly squeezed juice to taste.

I partnered with Expedia on this article. All thoughts and opinions shared in this article are my own. A big thanks to Zymology 21, Sycamore Den and Polite Provisions for hosting these cocktail experiences.

Comments

it is a rare and awesome thing when you find an establishment that highlights and appreciates the cocktail as much as the food menu – we have a couple great places in Portland – if you ever find yourself up here, Oven and Shaker and Expatriate both have thoughtful and creative cocktails.

I lived in San Diego while my then-fiance was getting his masters at USD; oh, how I would have loved to have had these places to visit!! Mixology is finally gaining the respect it deserves as its own craft and I love seeing these fabulous cocktail joints opening and thriving. I’m on the East coast now and I don’t have access to as many of these groovy places as I would like, but you’ve done a spectacular job showcasing them and making me feel as if I were actually there. Your photography is as brilliant as the cocktails. Bravo.

This post was the burst of sunshine and fun I needed on another snowy, Boston day. I’m amazed at the mixology of these places, what a different world! Wonderful job capturing the ambiance with beautiful photos. I hope to make it out to SD one day, and I’ll devote an entire day to cocktails!

I know where I’m headed (and where I’ll be picked up from.Drunk) when I visit San Diego. Such fabulous drinks. Seeing them makes me realize I need to up my cocktail game. I have yet to venture into bitters territory. It’s on my bucket list.

I went to Zymology just a couple weeks ago and enjoyed their test tube cocktails, what a fun place. I will have to break out the beakers and get making some drinks soon. All these drinks look delicious!

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